Lentil and Salt-Pork Pot with Crusty Bread

Slow-simmered green lentils with rendered salt pork, sweet carrot, and bay-scented olive oil arrive beside crusty bread. It echoes the noon-hour pot in Garum on the Noonday Breeze, when Pompeii’s lanes already smelled of boiled lentils and warm oil.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 12g fiber

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Ingredients

• 1 1/2 cups green lentils
• 6 oz salt pork
• 1 large onion
• 4 cloves garlic cloves
• 1 medium carrot
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp dried oregano
• 3 leaves bay leaves
• 5 cups water
• 3/4 tsp salt
• 4 thick slices crusty bread

Instructions

1. 1Dice salt pork into small cubes and cook in a large pot over medium heat until fat renders, about 6 minutes.
2. 2Add chopped onion, carrot, and garlic to the pot with olive oil, oregano, and bay leaves, and cook for 7 minutes until softened.
3. 3Rinse lentils, add them to the pot with water and salt, then bring to a boil.
4. 4Reduce to a low simmer, cover, and braise for 40 minutes, stirring occasionally, until lentils are creamy and pork is tender.
5. 5Toast bread slices, ladle the hot lentil pot over the bread, and serve immediately.